Classic homemade chewy brownies that are so much better than out of the box – and just as easy to make! You won’t ever want to make another brownie recipe again after you try this!
There is nothing better than a brownie if you are as much of a chocoholic as I am. There is something about a deeply rich and sumptuous bite of a freshly baked brownie. Usually, I love to add a bit of pizzazz to my brownies like with my raspberry brownies or my s’mores brownies. And of course my all time favorite red wine brownies. On some occasions I just want a really good traditional homemade chewy brownie and a glass of ice cold milk. It is one of my daughter’s favorite way to relax together on Friday nights.
These homemade chewy brownies are a variation of the base brownie recipe that I use in almost all of my brownie recipes. The main difference here is that I use a mix of granulated sugar and brown sugar to add more depth and chewiness to the brownies. I also use a mix of butter and vegetable oil. According to America’s Test Kitchen, this is really key to getting really nice chew. Seriously, these brownies are so amazing, you won’t ever want to buy another box of brownies. And they are really just as easy to make. I actually like to portion out all the dry ingredients and mix them in ziplock bags so I can just grab one and add in the wet ingredients if I we ever get a craving for brownies.
For the most chewy texture for the brownies, I highly recommend waiting for the brownies to cool completely in the pan before cutting. The recipe can also be doubled and baked in a 9 x 13 baking pan if you need to feed a crowd!
- 1 cup all-purpose flour
- ¼ teaspoon table salt
- 2 tablespoons Dutch processed cocoa powder
- 3 ounces unsweetened chocolate, chopped fine
- 2 ounces semisweet chocolate
- 3 tablespoons unsalted butter
- ⅓ cup vegetable oil
- ½ cup granulated sugar,
- ½ cup, plus 2 tablespoons brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking pan with parchment paper.
- In a bowl, mix together the flour, salt, and cocoa powder together until completely combined. Set aside.
- In a double boiler, add both chocolates, butter, oil, and both sugars together. Mix until the chocolate is melted and everything is completely combined. There may be some separation of the oil, but this is normal.
- Allow the mixture to cool slightly, then vigorously mix in the eggs and vanilla until the mixture is emulsified. If you see a lot of separation still, mix well for another 2 - 3 minutes.
- Add the flour mixture to the wet ingredients and mix until there are no streaks of flour.
- Pour the batter into the baking pan and bake for about 30 - 35 minutes, or until a toothpick comes out clean.